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Deviled Eggs

Egg Salads are on the Phase 2 Sandwiches page

How to boil eggs

There are a few methods for making boiled eggs. This is the one I use.

(1) Place eggs in a single layer in a saucepan and cover with cold water. Use enough water so that there is about an inch covering the tops of the eggs.

(2) Cover the pan and bring to a boil over high heat.

(3) Lower heat, and simmer for 10 minutes.

(4) Remove from heat and let eggs stand in the hot water for another 10 minutes.

(5) Drain, then run cold water until completely cooled (at least two minutes).

(6) Remove shells: gently tap the eggs all over on a hard surface, roll the eggs between your hands, then peel away the shells.

Deviled Eggs with Horseradish and Scallions
All phases. Serves 4 (at two halves per serving).

4 large hardboiled eggs
2 tablespoons regular or low-fat mayonnaise
1 tablespoon prepared horseradish
1 teaspoon Dijon mustard
1 tablespoon finely chopped scallions
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon paprika (optional)

Cut the eggs in half lengthwise and place the yolks in a small mixing bowl. Mash, adding the mayonnaise and mustard, until a smooth paste forms. Stir in horseradish, scallions, salt, and pepper.

Using a teaspoon, stuff the egg cavities with the yolk mixture and sprinkle with paprika (optional). Serve at room temperature or chilled.

Simple Deviled Eggs

All phases. From http://www.cyber-kitchen.com. Double or triple ingredients as needed for more servings.

2 hard boiled eggs
1 teaspoon mayonnaise
1/4 teaspoon prepared mustard
Salt to taste
Dash pepper

Cut eggs in half lengthwise. Remove yolks and mash them in a bowl with a fork. Add remaining ingredients to the yolks. When well mixed, stuff a spoonful in each of the egg white halves. Garnish with paprika. If you like more of a zing, use spicy brown mustard.

Deviled Eggs

All phases. From http://www.cyber-kitchen.com.

5 eggs, hard-cooked
2 tablespoons mayonnaise
1 1/2 teaspoons prepared mustard
1 1/2 teaspoons vinegar
1 teaspoon lemon juice
Salt and pepper (to taste)
 

Peel hard-cooked eggs and cut in half lengthwise. Remove yolks and mash with a fork. Briskly stir in remaining ingredients until mixture is smooth. Fill egg whites and sprinkle with paprika.

Refrigerate at least 1/2 hour before serving.

Deviled Eggs

All phases. From www.carb-lite.au.com.

5 hard boiled eggs, peeled and cut in half lengthwise
2 tablespoons low fat ranch salad dressing
1 teaspoon water
1/2 teaspoon prepared mustard
1 dash seasoned salt
Garnish: paprika and parsley, if desired

Remove yolks from eggs and mash. Set aside egg white halves. Mix yolks with remaining ingredients. Spoon mixture into egg white halves. Garnish tops with a dash of paprika and a small bit of parsley.

Deviled Eggs
All phases. From www.carb-lite.au.com.

6 large hard boiled eggs
3 tablespoons apple cider vinegar
1 to 2 tablespoons mayonnaise
1/4 teaspoon prepared mustard
Salt and pepper to taste
Paprika to taste, for garnish

Peel and slice eggs in half lengthwise. Remove egg yolks from the hard boiled eggs and place in a bowl. Mash the egg yolks with a fork.

Stir in the vinegar, mayonnaise, mustard, salt, and pepper. You may need to add more mayonnaise make the consistency smooth.

Deviled Eggs with Cream Cheese

All phases. From http://www.chefdecuisine.com.

3 hard boiled eggs
1 tablespoon mayonnaise
2 ounces cream cheese, softened
Salt and ground white pepper to taste
1 dash tabasco sauce
1 teaspoon chopped parsley

Cut eggs in half and remove yolks. Combine yolks, mayonnaise, and cream cheese in a food processor. Mix to a smooth paste. Add the seasonings.

Stuff the eggs with the mixture using a pastry bag fitted with a decorative star tube (or use a teaspoon as described in recipe above).

Sprinkle with chopped parsley. Chill before serving.

Deviled Eggs with Horseradish

All phases. From http://www.cyber-kitchen.com.

6 hard cooked eggs

1/2 teaspoon salt

1/2 teaspoon dry mustard

1/4 teaspoon pepper

1/2 teaspoon horseradish

3 tablespoons mayonnaise or salad dressing

Cut eggs in half. Place yolks in small bowl. Mash with fork. Mix in seasonings and mayo. Fill whites of egg with yolk mixture. 

Cajun Deviled Eggs

All phases. From http://www.cyber-kitchen.com.

12 hard boiled eggs
1/4 cup mayonnaise
1 jalapeno pepper, seeded and finely chopped
1 tablespoon ground cumin
1 tablespoon prepared mustard
1 teaspoon cayenne pepper
1/4 teaspoon salt
Paprika
Snipped cilantro (optional)

Cut eggs lengthwise into halves. Slip out yolks and mash with fork. Stir in mayonnaise and next five ingredients. Fill egg whites with yolk mixture, heaping lightly. Sprinkle with paprika, and garnish with cilantro, if desired

Deviled Eggs with Olives

All phases. From http://www.cyber-kitchen.com.

6 hard cooked eggs
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dry mustard
3 tablespoons mayonnaise or salad dressing
1/4 cup finely chopped green olives

Paprika (optional)

Cut eggs in half and remove yolks. Mash with fork and mix in salt, pepper, dry mustard, and mayonnaise. Add chopped olives if using. Fill whites of egg with yolk mixture. Lightly dust with papirika, if desired.

Deviled Eggs Mediterranean

All phases. From www.carb-lite.au.com.

6 eggs, hard-boiled
6 small pimento-stuffed green olives
2 tsp Dijon mustard
1 teaspoon vinegar
3 tablespoons mayonnaise
Salt and pepper to taste

Cut eggs in half and remove the yolks, placing them in small bowl. Remove pimiento from olives and reserve for garnish. Finely mince olives. Mash egg yolks. Add olives, mustard, vinegar, mayonnaise, salt, and pepper; mix until well blended. Pile yolk mixture into egg whites.

Garnish with small pieces of pimiento.

Savory Deviled Eggs

All phases. From http://www.cyber-kitchen.com.

6 hard cooked eggs
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1 teaspoon white wine vinegar
1/2 teaspoon dried dillweed
1/8 teaspoon salt
1/4 teaspoon garlic powder
 

Slice the eggs in half. Remove yolks to a bowl. Mash yolk with rest of ingredients. Refill egg whites with yolk mixture. Garnish with rosemary sprig, fresh dill or paprika as desired.

Mexican Deviled Eggs

All phases. From http://www.cyber-kitchen.com.

8 hard cooked eggs
1/2 cup shredded cheddar or monterey jack cheese (can use low fat)
1/4 cup mayonnaise
1/4 cup salsa
2 tablespoons chopped green onion
1 tablespoon sour cream
Salt and pepper to taste
Dash of garlic powder
 

Slice the egg in half and remove yolk. Mash yolk with remaining ingredients and refill egg whites with yolk mixture. Refrigerate until ready to serve.

Tex-Mex Deviled Eggs

All phases. From http://www.cyber-kitchen.com.

6 hard cooked eggs, peeled 

1 tablespoon finely chopped green onion 

1 tablespoon chopped fresh cilantro or parsley 

1 small serrano or jalapeno pepper, seeded and finely chopped 

1/4 cup mayonnaise or salad dressing 

1 teaspoon prepared mustard 

1 oz (1/4 cup) low fat, shredded cheddar cheese

Chili powder 

Slice eggs in half and remove yolk; place in a small bowl and mash. Add green onion, cilantro (or parsley), pepper, mayo, and mustard. Mix well. Spoon about 1 tablespoon yolk mixture into each egg half. Top with cheese and sprinkle with chili powder. Cover and store in refrigerator.

Green Chili Deviled Eggs

All phases. From www.carb-lite.au.com.

6 large eggs, hard-boiled, peeled, and cut in half lengthwise
1/4 cup brown (spicy) mustard
3 tablespoons mayonnaise
1 teaspoon apple cider vinegar
1/4 teaspoon hot pepper sauce

3 tablespoons fresh minced cilantro leaves
1 tablespoon diced green chiles (from can)
1 to 3 tablespoons lemon juice
Salt and pepper to taste
Additional cilantro for garish, if desired

Remove egg yolks from the hard boiled eggs and place in a bowl. Mash the egg yolks with a fork. Stir in mustard, mayonnaise, vinegar, hot pepper sauce, cilantro, and green chilies.

Stir in enough of the lemon juice to reach the desired consistency. Add salt and pepper to taste and mix well. Spoon filling into the whites, mounding the filling.

The stuffed eggs may be made 6 hours ahead; cover and chill until serving time.

Garnish with fresh cilantro if desired.

Salmon Deviled Eggs

All phases. From www.carb-lite.au.com.
 

6 eggs
3 tbsp mayonnaise
1/2 cup smoked salmon (or use canned boneless and skinless if desired)
1/2 teaspoon lemon juice
1 teaspoon prepared mustard
1 teaspoon worcestershire sauce
1/2 teaspoon salt (or Spike seasoning)
1 dash pepper
 

Slice eggs in half lengthwise and remove yolks to a small bowl. Mash yolks, add mayonnaise, and mash until smooth. Add remaining ingredients and mix well. Spoon mixture into egg whites.

Garnish with additional pieces of smoked salmon if desired. Refrigerate for at least 30 minutes before serving.

Almond Deviled Eggs

All phases. From www.recipesource.com.

6 hard-boiled eggs

1/4 cup mayonnaise

1 teaspoon Dijon mustard

1/4 teaspoon Garlic salt

3 teaspoons roasted (or toasted) almonds (finely chop after roasting)

12 whole roasted (or toasted) whole almonds

Fresh parsley

Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks, mayonnaise, mustard, garlic salt, and chopped almonds. Evenly fill the egg whites, Garnish with whole almonds and parsley. Chill until read to serve.

Breakfast Deviled Eggs
All phases. From http://www.carb-lite.au.com: Nothing is as easy and universally popular as deviled eggs. On the hors d'oeuvres tray, the snack tray—why not breakfast too? Add them to the brunch table and see how fast they disappear.

12 hard cooked eggs, peeled and halved lengthwise
1/2 cup fat free or low fat plain yogurt
1/4 teaspoon salt
1 dash pepper
1/3 cup artificial bacon bits
1/4 cup chopped parsley

Peel eggs and halve lengthwise. Place yolks in bowl, mash and mix with yogurt, salt, and pepper. Spoon yolk mixture back into whites. Garnish with bacon bits and chopped parsley. Refrigerate until ready to serve.

Yolkless Stuffed Eggs

All phases. For those of you who don’t eat egg yolks…  and also those who do.

Hard boiled eggs

Hummus

Peel eggs and slice lengthwise. Discard yolks. Stuff the whites with 1 to 2 tablespoons of hummus, purchased or homemade, plain or spicy. You’ll find some hummus recipes on this site on the Phase 1 and Phase 2 Snack pages.

This page on-line March 20, 2004